A colorful and nutritious salad featuring roasted vegetables, protein-rich lentils, and a vibrant lemon tahini dressing.

Cuisine: Mediterranean
Servings: 4

Ingredients

• 1 cup dried brown lentils, cooked according to package directions
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill

Lemon Tahini Dressing

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss diced vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
3. While vegetables are roasting, whisk together tahini dressing ingredients.
4. In a large bowl, combine cooked lentils, roasted vegetables, parsley, and dill.
5. Toss with lemon tahini dressing and serve.

Suggested Drinks

Greek Assyrtiko: This crisp, dry white wine with mineral notes complements the earthy flavors of the lentils and vegetables.

French Rosé: The delicate fruitiness and acidity of a rosé wine create a refreshing contrast to the richness of the tahini dressing.

Non-Alcoholic Option

Sparkling Watermelon Mint Cooler: This hydrating and refreshing drink blends watermelon, mint, and lime for a burst of summer flavor.